Tourtière Pocket Pies (6)
A classic from Québec and loved by many; these pocket versions of the meaty (half beef and half pork) pie can be enjoyed anytime and not just the holidays. The mashed potato and butter help bind the meat together while water is added to keep the filling moist. The filling takes over a day to prepare to allow the spices blend in.
Flour, Butter, Sugar, Salt, Ground Beef, Ground Pork, Onion, Potato, Spices, Olive Oil
- Line parchment paper on baking sheet.
- Optional: Egg wash the frozen pocket pies.
- While frozen, bake at 400F for 20 to 25 minutes.
- Let the pies cool for about 7 minutes and enjoy!